Cranberry Orange Drop Scones

These scones, developed by Carolyn Ketchum from All Day I Dream About Food, make the transition to a gluten-free, low-carb diet a little bit easier and a lot more delicious! Photo by Carolyn Ketchum.

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Votes: 59
Rating: 3.41
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Servings 10 - 12scones
Prep Time 15minutes
Cook Time 24 - 27minutes
Passive Time 5minutes
Submitted By Carolyn Ketchum from All Day I Dream About Food
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 59
Rating: 3.41
You:
Rate this recipe!
Servings 10 - 12scones
Prep Time 15minutes
Cook Time 24 - 27minutes
Passive Time 5minutes
Submitted By Carolyn Ketchum from All Day I Dream About Food
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Scones
  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut flour, almond flour, sweetener, baking powder and salt. Stir in cranberries.
  3. Add Greek yogurt, eggs, orange juice, coconut oil, orange zest and vanilla extract and stir vigorously until well combined.
  4. Drop by large spoonful onto prepared baking sheet. You should get 10 to 12 scones in all. Bake 24 to 27 minutes, until firm to the touch and the tops are lightly browned.
  5. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
Optional Glaze
  1. For the glaze, whisk powdered sweetener and 2 tbsp of orange juice together in a small bowl. Add more orange juice if glaze is too thick.
  2. Drizzle over cooled scones.
Recipe Notes

Leftovers should be stored in the refrigerator. This recipe has not been tested by Bob's Red Mill.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Cranberry Orange Drop Scones

    1. recipe specialist

      Hi Marge,
      These scones will be flatter than traditional scones made with wheat flour; coconut flour and almond flour lack gluten which helps with structure and texture, so they won’t bake to the same shape and the dough will be very lose and slack.

      Reply

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